Instructions
For the salad:
Put broth in a large pot and cover. Bring the broth to a boil over high heat. Stir in orzo.
Cover partially and cook until the orzo is tender (6-8 minutes) stirring frequently.
Drain orzo and place in a large mixing bowl. Let the orzo cool completely.
Mix the orzo with the chickpeas, cucumber, tomatoes, onion, basil and mint.
Add ¼ of the dressing to the salad and mix well. Add salt and pepper to taste. Refrigerate until ready to eat.
When ready to eat add remaining dressing and mix well.
To make the dressing:
In a food processor or blender mix the vinegar, lemon juice, honey, salt, and pepper until mixed well.
While the machine is running gradually add in the olive oil. Add salt and pepper to taste.

About Me

I am the founder of the non-profit Palisades Cares which encourages community service. We also educate the community on environmental, health and other topics through workshops and other events. For more details visit www.palisadescares.org or www.palisadescares.blogspot.com.

As a UCCE Master Gardener, I network with the community to encourage edible gardening, enhance school gardens and especially encourage young gardeners. During the school year I am the volunteer garden teacher at Marquez Charter School. The garden blog is www.marquezschoolediblegarden.blogspot.com. I also hold periodic garden workshops for children at the Palisades Branch library and publish a kids garden blog: www.palikidsgarden.blogspot.com.